Easy Chicken and Dumplings Soup
This Easy Chicken and Dumplings Soup is truly comfort in a bowl- a delicious classic chicken soup with doughy, soft dumplings on top. Count me in. The ingredients are simple and it’s a winner with the whole family!
Ingredients
- 3 carrots sliced into half moons
- 3 ribs celery sliced into half moons
- 1 diced white onion
- 1-2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp poultry seasoning or substitute Italian seasoning
- 6 cups chicken or vegetable broth
- 2 egg yolks
- 1 cup frozen peas
For the Dill Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp dried dill
- 1 tsp salt
- 1 cup milk
- 2 tbsp melted butter
Instructions
- In a large pot, sauté the carrots, celery and onion over medium heat until softened, about 5 minutes.
- Season with the salt, pepper and poultry seasoning.
- Add in the broth and bring to a gentle boil.
- Add the chicken (raw) to the broth to poach it. Turn the heat to medium-low and cover with the lid for 20 minutes.
- Remove the chicken and chop or shred.
- Take 1 cup of the broth and slowly whisk it into the egg yolks, then add the broth/yolk mixture back into the soup along with the chicken and the frozen peas. If desired, replace the egg/broth mixture with 1 cup of heavy cream to the soup.
- In a bowl, whisk together the: 2 cups flour, 1 tbsp baking powder, 1 tsp salt and 1 tbsp dill.
- Pour in the melted butter and the milk and stir with a spatula until JUST combined. Do not over mix.
- Separate the dough into 8 chunks and form each into a biscuit shape, slightly flattened. Add to the top of the soup and cover.
- Cook on medium-low heat for 15 mins (do not open the lid!), check on the biscuits and if they are still too doughy, flip and cover for another 5-10 minutes.